EFFECT of DYNAMIC BAKING on BH VALUE of ULTRA LOW-CARBON IF STEEL

摘要

Abstract: In this paper, the ultra-low carbon IF steel was studied by dynamic baking and the influence of dynamic baking process parameters on bakehardening performance was analysed .The result is: The maximum bake-hardening value occur at 5 min. After 5 min ,the bake-hardening value gradually decreased and stabilized finally. The BH value gradually increases along with the increase of temperature. The BH value reaches to the maximum with the stretch rate of 5.64*10-4mm/s and 0.00169mm/s.The BH value decreases along with the increase of prestrain increases.